Want to add a pop to gluten-free blueberry pancakes? Make the batter with whole grain flours. (And, if you want to really go all the way, add a sprinkle of chocolate chips to the pancakes. They make for a wonderful summer treat.)
Lately, I can’t stop tinkering with my gluten-free pancake recipe. There’s nothing wrong with the original recipe. Just the opposite, actually. I love the pancakes so much that it’s fun to see how different ingredients affect the recipe.
So when I craved multigrain pancakes, I replaced the rice flours and cornstarch in the original recipe with three of my favorite whole-grain, gluten-free flours: corn, sorghum, and oat. I hoped the pancakes would be flavorful, but not dense or gritty—two common problems with multigrain pancakes whether they’re gluten-free or not. The combination of flours worked. As with the original recipe, the pancakes were tender and incredibly light, but now they were really flavorful too. Dare I say it, I think I prefer them to the original.
And while I love the pancakes plain, I love them even more with blueberries. Sprinkle some washed berries on the pancakes right after you pour the batter onto a hot griddle. You can also throw some chocolate chips onto the cooking pancakes along with the berries. Not too many, just enough to surprise you every few bites. I think I’m done tinkering with the recipe…at least for now.
Whole Grain Gluten-Free Pancakes
Gluten-Free Blueberry Pancakes taste fabulous when made with whole grain flours. A sprinkle of chocolate chips makes them even more special.
- 1 cup gluten-free corn flour (4 ounces; 113 grams)
- 1/2 cup gluten-free oat flour (1 1/3 ounces; 45 grams)
- 1/2 cup sorghum flour (2 1/2 ounces; 70 grams)
- 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 2 large eggs (about 3 1/2 ounces; 100 grams, out of shell)
- 1 cup milk (8 ounces; 226 grams)
- 1/4 cup vegetable oil, plus additional for griddle (1 3/4 ounces; 50 grams)
- 1 teaspoon vanilla extract
- 1 cup blueberries washed and dried (optional)
- 1/4 cup chocolate chips, optional
- Butter, for serving
- Maple syrup, for serving
- Whisk together corn flour, oat flour, sorghum flour, granulated sugar, baking powder, salt, and xanthan gum in medium bowl. Add eggs, milk, vegetable oil, and vanilla extract Whisk until smooth.
- Lightly oil flat non-stick griddle pan. Heat griddle over medium-high heat until oil shimmers but does not smoke. Drop batter, approximately 1/4 cup, onto griddle. Batter should sizzle as it hits the pan.If desired sprinkle blueberries and chocolate chips evenly over each pancake.
- Cook until edges of pancakes set and small bubbles appear all over the surface, approximately 3 minutes. Flip pancakes and cook until set, about one minute. Serve with butter and syrup, if desired. Repeat with remaining batter.